butter chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 6
Cuisine: Indian
Ingredients: 1 1/2 cups - full-fat greek yogurt; 2 tablespoon(s) lemon juice; 1 1/2 tablespoon(s) ground turmeric; 2 tablespoon(s) garam masala; 2 tablespoon(s) ground cumin; 1/4 teaspoon(s) granulated sugar; 3 pound(s) skinless chicken thighs; 1/4 pound(s) unsalted butter; 4 teaspoon(s) vegetable or canola oil; 2 medium yellow onions, peeled and diced; 4 clove(s) garlic, peeled and minced; 3 tablespoon(s) fresh ginger, peeled and grated (or finely diced); 1 tablespoon(s) cumin seeds; 1 - cinnamon stick; 2 medium tomatoes, diced; 2 - red chilies such as anaheim or 1 jalapeno pepper, diced; 1 teaspoon(s) kosher salt, or to taste; 2/3 cup(s) low-sodium chicken stock; 1 1/2 cup(s) cream; 1 1/2 teaspoon(s) tomato paste; 4 tablespoon(s) finely chopped almonds; 1/2 bunch(es) cilantro leaves, stems removed and chopped; - cooked basmati rice, to serve (optional)

(5 RATINGS)

14 Pinches 7 Photos

Vickie Parks

Renton, WA

Updated on Apr 26, 2017

This is my favorite recipe for Butter Chicken, called Murgh Makhani in India. The recipe’s roots are in Punjabi cuisine and was created by Kundan lal Gujral (owner of Moti Mahal Delux restaurant in Delhi, India). The chicken is prepared in a mild curry sauce with a spice blend that contributes so much flavor to the dish. Some cooks prefer to cut the chicken into small pieces so it cooks faster. But this recipe leaves each thigh whole. It takes a little longer to cook but it adds a touch of elegance. Serve it over basmati rice with a little mango chutney and papadum or naan bread on the side.

Rate

prep time 20 Min

cook time 1 Hr 20 Min

method Stove Top

yield 6 (prep time does not include marinating time)

Ingredients

1 1/2 cups - full-fat greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
1/4 teaspoon granulated sugar
3 pounds skinless chicken thighs
1/4 pound unsalted butter
4 teaspoons vegetable or canola oil
2 medium yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated (or finely diced)
1 tablespoon cumin seeds
1 - cinnamon stick
2 medium tomatoes, diced
2 - red chilies such as anaheim or 1 jalapeno pepper, diced
1 teaspoon kosher salt, or to taste
2/3 cup low-sodium chicken stock
1 1/2 cups cream
1 1/2 teaspoons tomato paste
4 tablespoons finely chopped almonds
1/2 bunch cilantro leaves, stems removed and chopped
- cooked basmati rice, to serve (optional)

How To Make butter chicken

Step 1

Add the yogurt, lemon juice, turmeric, garam masala, cumin and sugar in a large bowl, and whisk until well blended. Add the chicken, and coat all the chicken thighs with the marinade. Cover, and refrigerate (for up to one day).

Step 2

In a large skillet over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until the onions are tender and translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown slightly.
Step 3

Add the cinnamon stick, tomatoes, chilies and salt, and cook until the chilies are soft, about 10 minutes.
Step 4

Add the chicken and marinade to the skillet, and cook for 5 minutes. Add the chicken stock, and bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Step 5

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Step 6

Add the almonds, cook for an additional 5 minutes and remove from the heat.
Step 7

Serve chicken and pan sauce over Basmati rice. Garnish with the cilantro leaves.
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